Sea Urchin Pulp Riccio Di Mare
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Bring the distinctive taste of the Mediterranean to your kitchen with Le Mareviglie Sea Urchin Pulp Sauce, an Italian specialty made from processed sea urchin roe.
This product is not made of whole, intact sea urchin roe pieces. The roe is finely processed into a smooth, concentrated sauce, making it easy to blend into pasta, risotto, seafood sauces, crostini, and gourmet appetizers.
Its creamy texture and intense marine flavor offer a convenient way to add the characteristic taste of sea urchin pulp to refined recipes without cleaning, shelling, or handling fresh sea urchins.
Try also these Sea Delicacies: Bottarga Whole & Grated
Images are for illustrative purposes only.
Product Details
Product Name: Sea Urchin Roe Sauce
Italian Name: Salsa di Riccio di Mare
Brand: Le Mareviglie
Net Weight: 1.94 oz / 55 g
Country of Origin: Italy
Packaging: Glass jar
Why You'll Love
- Sea Urchin Pulp Sauce: A smooth preparation made from processed sea urchin roe.
- Not Whole Sea Urchin Roe: The roe is blended into a sauce rather than presented in intact pieces.
- Authentic Mediterranean Flavor: Delivers rich, savory, and distinctly marine notes.
- Ready to Use: Easy to mix into warm sauces, pasta, risotto, and appetizers.
- Ideal for Gourmet Recipes: Perfect for seafood pasta, crostini, canapés, sauces, and elegant first courses.
- Smooth, Concentrated Texture: Designed to distribute evenly throughout recipes.
- Made in Italy: Produced by Le Mareviglie.
- Convenient Glass Jar: Practical 55 g format for controlled portions and specialty dishes.
Serving Suggestions
For a classic Italian preparation, gently warm the sea urchin sauce with extra virgin olive oil and a small amount of pasta cooking water, then toss with spaghetti or linguine.
Use it to enrich risotto, seafood sauces, creamy pasta dishes, crostini, bruschetta, canapés, and gourmet appetizers. It can also be blended with butter, cream, or soft cheese to create a delicate seafood spread.
To preserve its characteristic flavor, heat gently and avoid prolonged cooking at high temperatures.
Flavor Profile
- Intense Mediterranean sea flavor
- Savory and naturally briny notes
- Smooth, creamy texture
- Rich and lingering finish
Ingredients
Sea urchin roe preparation, water, sea salt, thickener.
FAQ
Is it safe to eat sea urchin raw? This product is prepared sea urchin pulp and is ready to use as a gourmet seafood ingredient. Always follow the package instructions and food safety guidelines.
What is sea urchin roe called? Sea urchin roe is commonly called uni or sea urchin pulp.
What is the stuff inside a sea urchin? The edible portion inside is the roe, also known as uni or sea urchin pulp.
Which part of a sea urchin is poisonous? The spines and outer shell are not edible; this product contains only the prepared pulp.
Bring the distinctive taste of the Mediterranean to your kitchen with Le Mareviglie Sea Urchin Pulp Sauce, an Italian specialty made from processed sea urchin roe.
This product is not made of whole, intact sea urchin roe pieces. The roe is finely processed into a smooth, concentrated sauce, making it easy to blend into pasta, risotto, seafood sauces, crostini, and gourmet appetizers.
Its creamy texture and intense marine flavor offer a convenient way to add the characteristic taste of sea urchin pulp to refined recipes without cleaning, shelling, or handling fresh sea urchins.
Try also these Sea Delicacies: Bottarga Whole & Grated
Images are for illustrative purposes only.
Product Details
Product Name: Sea Urchin Roe Sauce
Italian Name: Salsa di Riccio di Mare
Brand: Le Mareviglie
Net Weight: 1.94 oz / 55 g
Country of Origin: Italy
Packaging: Glass jar
Why You'll Love
- Sea Urchin Pulp Sauce: A smooth preparation made from processed sea urchin roe.
- Not Whole Sea Urchin Roe: The roe is blended into a sauce rather than presented in intact pieces.
- Authentic Mediterranean Flavor: Delivers rich, savory, and distinctly marine notes.
- Ready to Use: Easy to mix into warm sauces, pasta, risotto, and appetizers.
- Ideal for Gourmet Recipes: Perfect for seafood pasta, crostini, canapés, sauces, and elegant first courses.
- Smooth, Concentrated Texture: Designed to distribute evenly throughout recipes.
- Made in Italy: Produced by Le Mareviglie.
- Convenient Glass Jar: Practical 55 g format for controlled portions and specialty dishes.
Serving Suggestions
For a classic Italian preparation, gently warm the sea urchin sauce with extra virgin olive oil and a small amount of pasta cooking water, then toss with spaghetti or linguine.
Use it to enrich risotto, seafood sauces, creamy pasta dishes, crostini, bruschetta, canapés, and gourmet appetizers. It can also be blended with butter, cream, or soft cheese to create a delicate seafood spread.
To preserve its characteristic flavor, heat gently and avoid prolonged cooking at high temperatures.
Flavor Profile
- Intense Mediterranean sea flavor
- Savory and naturally briny notes
- Smooth, creamy texture
- Rich and lingering finish
Ingredients
Sea urchin roe preparation, water, sea salt, thickener.
FAQ
Is it safe to eat sea urchin raw? This product is prepared sea urchin pulp and is ready to use as a gourmet seafood ingredient. Always follow the package instructions and food safety guidelines.
What is sea urchin roe called? Sea urchin roe is commonly called uni or sea urchin pulp.
What is the stuff inside a sea urchin? The edible portion inside is the roe, also known as uni or sea urchin pulp.
Which part of a sea urchin is poisonous? The spines and outer shell are not edible; this product contains only the prepared pulp.
- Recipe - Spaghetti with Creamy Sea Urchin Sauce
- About Le Mareviglie Artigiani dal 1990
Serves: 2
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
- 180 g (6.3 oz) spaghetti
- 70–90 g (2.5–3 oz) Sea Urchin Pulp
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, lightly crushed
- 2 tbsp pasta cooking water (more if needed)
- Zest of ½ organic lemon (optional)
- Fresh parsley, finely chopped (optional)
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- While the pasta cooks, gently warm the olive oil in a large skillet over low heat. Add the garlic and let it infuse the oil for 1–2 minutes, then remove it.
- Lower the heat completely. Add the Sea Urchin Pulp and stir gently with 2 tablespoons of hot pasta water until it becomes smooth and silky. Do not let it boil, as excessive heat can diminish the delicate sea urchin flavor.
- Transfer the drained spaghetti directly to the skillet and toss until every strand is evenly coated. Add a little more pasta water if needed for a glossy, creamy consistency.
- Finish with freshly ground black pepper and, if desired, a touch of lemon zest and chopped parsley.
- Serve immediately with an extra spoonful of sea urchin sauce on top for an elegant presentation.
Chef's Tip
For the best flavor, keep the sauce below a simmer and add the sea urchin only at the end of cooking. This preserves its delicate sweetness and naturally creamy texture.
A Sardinian family company. Thay values are tradition, passion and loyalty. Courage and confidence in work and innovation. An Italian company, born on a special island: Sardinia, intact in its beauty, firm in its values.
IT ALL STARTS WITH A GREAT PASSION...
That of Salvatore Faedda, who with 40 years of experience in the field of food processing, created the family business “Su Tianu Sardu“, leader in the production of Bottarga. Today the new generations have given life to Le Mareviglie, enhancing the family tradition with an innovative spirit. This is how the new lines were born: from Appetizers and sea condiments, gastronomic excellences resulting from the reinterpretation of ancient family recipes.
ALWAYS A STRONG LINK WITH LAND
Choosing to produce the specialties of the sea: Bottarghe di Muggine and Tuna, Antipasti rich in fresh salads and Smoked seafood. But one look, goes to the innovation of products with specialties such as red prawn sauce and sea urchin pulp. Today, the new generation is increasingly motivated by the protection and enhancement of the Sardinian tradition in the world, but even more by the search for innovation towards the preparation of new organic products.
